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Strawberries and Cream Scones

These Strawberries and Cream Scones check off all the boxes when it comes to delicious sweet treats in a tiny package!

Scones come in many shapes and sizes with virtually limitless flavor combinations, and I’m a huge fan of many of them (as you might guess from the number of recipes I’ve published here at My Sweet Tooth Bakery!), and I have to tell you that these Strawberries and Cream Scones are one of my absolute favorites! Just pause for a moment to contemplate the name… “Strawberries and Cream”

Doesn’t it immediately put an image in your mind of a bowl of luscious fresh strawberries smothered in sweet whipped cream? It sure does for me!!

Now, instead, picture a bowl of beautifully golden brown fresh strawberry-filled scones topped with a generous dollop of creamy homemade clotted cream… Oh my!

Strawberries and Cream Scones
Homemade Clotted Cream

These Strawberries and Cream Scones check off all the boxes when it comes to delicious sweet treats in a tiny package, right up there with the universally loved Lemon Blueberry when it comes to fresh fruit perfection in a scone. With a moist and tender crumb on the inside, golden brown edges, and topped with crusted sugar, these scones gently fill your mouth with the delicate, fruity sweetness of fresh strawberries.

Strawberries and Cream Scones

I’ve made a wide variety of scones, but this is only the second time I’ve used fresh fruit… the other being my lemon blueberry scones. I wasn’t sure what to expect here since strawberries have an entirely different flavor than blueberries. Frankly, I thought this recipe might go down in the books as a pleasant test, but not a recipe I would want to make again.

Wow, was I wrong… and very pleasantly surprised! Served warm, these Strawberries and Cream Scones absolutely burst with the soft fruity sweetness of fresh strawberries. The flavor is not strong or over-powering… it’s just perfect.

Served with lemon curd, layering the citrus tartness of the lemon over the sweet fruitiness of the strawberries is scone heaven! Top them off with a little clotted cream, and you have the best of all worlds when it comes to scones! If you haven’t experienced clotted cream with your scones before now, or have no idea where or how to get some, definitely check out my recipe for homemade clotted with an Instant Pot! It’s amazingly simple and is for scones what frosting is for cake… an absolute necessity!

Strawberries and Cream Scones

This recipe is taken from the Bake From Scratch Cookbook, Volume 4, and is the first recipe I’ve tried out of this volume, although there are a couple of others that also caught my eye, which I plan to test or use for new recipe inspiration in the near future.

Well…

Maybe more than a couple…

The neon green stickies are the ones that caught my eye. The neon pink stickies are the ones that REALLY caught my eye.

Bake From Scratch Cookbook, Vol. 4

Okay, now back to the recipe…

You’ll need some fresh strawberries, regular sugar, baking powder, salt, unsalted butter, heavy cream, eggs, and vanilla. This recipe makes a pretty big batch, so you may want to cut it in half. Scones freeze really well, so if you do make the full batch and can’t eat them all within a day or two, just pop them into an airtight container or ziplock bag and stick them in the freezer.

Take out a few at a time, let them defrost, warm them in the microwave for a few seconds, and they will taste like they were just baked.

This recipe does not have you fold the strawberries into the dough, as many recipes do when incorporating fresh fruit. Instead, you’ll use a rolling pin to roll the dough out until it’s fairly thin. Next, you’ll layer some strawberries on it the dough, fold the dough over (sort of like a book), roll the dough again, layer some more strawberries, fold and roll one more time.

Strawberries and Cream Scones
Strawberries and Cream Scones

Once you have created several layers of strawberries within the dough, just take your favorite biscuit cutter and cut the dough.

Before putting the scones in the oven, they will go onto a baking sheet and into your freezer for 30 minutes.

Strawberries and Cream Scones

From the freezer, brush the scones with an egg wash, sprinkle some turbinado sugar over the tops, and pop them in the oven to bake for 15-20 minutes, until golden brown.

Strawberries and Cream Scones

I’ll definitely be making this recipe again. I’d be willing to bet you will too!

If you love this recipe and want to explore other equally delicious and even simpler scone recipes, definitely check out my Lemon Blueberry Scones and Ambrosia Scones! Once you experienced the uniquely delicious place scones have at the table (not a cake and not a cookie), I’m convinced you’ll become as big a fan as I am. Enjoy!!

Strawberries and Cream Scones

Servings:

27 scones

Prep Time:

20 minutes

Cook Time:

20 minutes

Difficulty:

Easy

Introduction

About this Recipe

By: Tess

These Strawberries and Cream Scones check off all the boxes when it comes to delicious sweet treats in a tiny package, right up there with the universally loved Lemon Blueberry when it comes to fresh fruit perfection in a scone. With a moist and tender crumb on the inside, golden brown edges, and topped with crusted sugar, these scones gently fill your mouth with the delicate, fruity sweetness of fresh strawberries.

Strawberries and Cream Scones

Ingredients

  • 4 cups (500 grams) all-purpose flour

  • 1 cup (200 grams) granulated sugar

  • 1 ½ tablespoons (22.5 grams) baking powder

  • 1 ½ teaspoons (4.5 grams) kosher salt

  • 1 cup (227 grams) cold unsalted butter, cubed

  • 1 cup (240 grams) plus 1 tablespoon (15 grams) heavy whipping cream, divided

  • 3 large eggs (150 grams), divided (2 for scone mix, 1 for brushing tops)

  • 1 tablespoon (13 grams) vanilla extract

  • 1 cup (170 grams) diced fresh strawberries

    Garnish: turbinado sugar

    Serve warm with clotted cream and lemon curd

Notes and Tips

Be sure to read through the entire recipe before beginning to make sure you understand how the quantities of heavy cream and egg are divided.

Strawberries and Cream Scones
Strawberries and Cream Scones

Step by Step Instructions

Step 1

Line two baking sheets with parchment paper or silicone baking mats.

Step 2

Add flour, granulated sugar, baking powder, and salt to a large bowl and whisk until combined. Add the cold, chopped butter and cut it into the flour mixture with a pastry blender until the mixture resembles large, pea-sized coarse crumbs. If you don’t have a pastry blender, you can use two forks or your fingers to cut in the butter.

Step 3

In a small bowl, whisk together 1 cup (240 grams) heavy cream, 2 eggs (reserve the 3rd egg for later use), and vanilla extract. Add the cream mixture to the flour mixture, stirring with a fork until the mixture begins to come together.

Step 4

Turn the dough onto a heavily floured surface. Using well-floured hands, knead several times until the dough comes together. Roll the dough into a 14×10-inch rectangle. Spread half of the diced strawberries onto one short side of the dough; fold opposite side of the dough over on top of the strawberries, like folding a book. Roll the dough into a 14×10-inch rectangle again. Spread remaining strawberries onto one short side of the dough. Roll to ¾-inch thickness.

Step 5

Using a 2-inch round biscuit cutter dipped in flour, cut dough, rerolling scraps once. Place the scones 2 inches apart on prepared baking pans. Freeze for 30 minutes.

Step 6

Preheat oven to 400° F (200° C).

Step 7

In a small bowl, whisk together the remaining 1 egg and remaining 1 tablespoon of heavy cream. Brush the egg wash onto the scones. Sprinkle with turbinado sugar, if desired.

Step 8

Bake until golden brown, 15 to 20 minutes. Let the scones cool on the pan for a few minutes and then transfer them to a wire rack to cool completely.

Serve with clotted cream and lemon curd.

Additional Comments:

EQUIPMENT NEEDED:
Rolling Pin
Pastry Blender
Pastry Brush
Round Biscuit Cutter
Two baking sheets
Parchment paper or silicone baking mats

These scones are best eaten fresh out of the oven or within 1 to 2 days if kept at room temperature.  If they are not being served warm from the oven, pop a few into the microwave for a few seconds and they will taste like you just baked them.

Freeze After Baking:  The scones can be frozen after they are completely cooled. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator.

Print
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Strawberries and Cream Scones

Strawberries and Cream Scones Recipe Card


  • Author: Tess
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 min
  • Yield: 27 scones 1x

Description

These Strawberries and Cream Scones check off all the boxes when it comes to delicious sweet treats in a tiny package, right up there with the universally loved Lemon Blueberry when it comes to fresh fruit perfection in a scone. With a moist and tender crumb on the inside, golden brown edges, and topped with crusted sugar, these scones gently fill your mouth with the delicate, fruity sweetness of fresh strawberries.

I’ve made a wide variety of scones, but this is only the second time I’ve used fresh fruit… the other being my lemon blueberry scones. I wasn’t sure what to expect here since strawberries have an entirely different flavor than blueberries. Frankly, I thought this recipe might go down in the books as a pleasant test, but not a recipe I would want to make again.

Wow, was I wrong… and very pleasantly surprised! Served warm, these Strawberries and Cream Scones absolutely burst with the soft fruity sweetness of fresh strawberries. The flavor is not strong or over-powering… it’s just perfect.

Served with lemon curd, layering the citrus tartness of the lemon over the sweet fruitiness of the strawberries is scone heaven! Top them off with a little clotted cream, and you have the best of all worlds when it comes to scones!


Scale

Ingredients

4 cups (500 grams) all-purpose flour
1 cup (200 grams) granulated sugar
1 ½ tablespoons (22.5 grams) baking powder
1 ½ teaspoons (4.5 grams) kosher salt
1 cup (227 grams) cold unsalted butter, cubed
1 cup (240 grams) plus 1 tablespoon (15 grams) heavy whipping cream, divided
3 large eggs (150 grams), divided
1 tablespoon (13 grams) vanilla extract
1 cup (170 grams) diced fresh strawberries

Garnish: turbinado sugar

Serve warm with clotted cream and lemon curd


Instructions

1. Line two baking sheets with parchment paper or silicone baking mats.

2. Add flour, granulated sugar, baking powder, and salt to a large bowl and whisk until combined. Add the cold, chopped butter and cut it into the flour mixture with a pastry blender until the mixture resembles large, pea-sized coarse crumbs. If you don’t have a pastry blender, you can use two forks or your fingers to cut in the butter.

3. In a small bowl, whisk together 1 cup (240 grams) heavy cream, 2 eggs (reserve the 3rd egg for later use), and vanilla extract. Add the cream mixture to the flour mixture, stirring with a fork until the mixture begins to come together.

4. Turn the dough onto a heavily floured surface. Using well-floured hands, knead several times until the dough comes together. Roll the dough into a 14×10-inch rectangle. Spread half of the diced strawberries onto one short side of the dough; fold opposite side of the dough over on top of the strawberries, like folding a book. Roll the dough into a 14×10-inch rectangle again. Spread remaining strawberries onto one short side of the dough. Roll to ¾-inch thickness.

5. Using a 2-inch round biscuit cutter dipped in flour, cut dough, rerolling scraps once. Place the scones 2 inches apart on prepared baking pans. Freeze for 30 minutes.

6. Preheat oven to 400° F (200° C).

7. In a small bowl, whisk together the remaining 1 egg and remaining 1 tablespoon of heavy cream. Brush the egg wash onto the scones. Sprinkle with turbinado sugar, if desired.

8. Bake until golden brown, 15 to 20 minutes. Let the scones cool on the pan for a few minutes and then transfer them to a wire rack to cool completely.

Serve with clotted cream and lemon curd.


Notes

EQUIPMENT NEEDED:
Rolling Pin
Pastry Blender
Pastry Brush
Round Biscuit Cutter
Two baking sheets
Parchment paper or silicone baking mats

These scones are best eaten fresh out of the oven or within 1 to 2 days if kept at room temperature.  If they are not being served warm from the oven, pop a few into the microwave for a few seconds and they will taste like you just baked them.

Freeze After Baking:  The scones can be frozen after they are completely cooled. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator.

  • Method: Baking
  • Cuisine: Tea Time

Keywords: scones, strawberries and cream scones

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